Description
Delicious and easy-to-make Carrot Cake Balls coated in smooth white chocolate and topped with crunchy walnuts. These bite-sized truffles combine the moist goodness of classic carrot cake with a creamy cream cheese frosting center and a sweet, crispy chocolate shell—perfect for parties, snacks, or dessert treats.
Ingredients
Scale
Carrot Cake
- 1 cup sugar
- ½ cup canola oil
- 2 large eggs
- 1 cup flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- 1 cup shredded carrots
- ½ cup chopped walnuts plus more for topping
Frosting and Coating
- 1 container cream cheese frosting
- 1 16 oz bag Ghirardelli white chocolate melting wafers
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×9 inch baking dish with non-stick baking spray to prepare for the batter.
- Mix Wet Ingredients: In a standing mixer, blend together the sugar, canola oil, and eggs until fully combined and smooth.
- Add Dry Ingredients: Gradually mix in the flour, baking soda, baking powder, salt, and cinnamon until the batter is uniform without overmixing.
- Fold in Carrots and Walnuts: Gently fold in the shredded carrots and half a cup of chopped walnuts to the batter, distributing them evenly.
- Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly, then bake in the oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove from the oven and allow the cake to cool completely on a wire rack for best texture in later steps.
- Crumble the Cake: Once cooled, crumble the cake into fine crumbs in a large mixing bowl to prepare for mixing with frosting.
- Blend with Frosting: Stir in 2-3 spoonfuls of cream cheese frosting into the cake crumbs, mixing well until a moldable dough is formed.
- Scoop and Shape: Using a small ice cream scoop, portion out the mixture and roll into balls by hand for uniform size and shape.
- Place on Cookie Sheet: Arrange the cake balls on a cookie sheet lined with parchment or wax paper.
- Repeat Shaping: Continue scooping and rolling until all the mixture is formed into balls evenly spaced on the sheet.
- Chill the Balls: Refrigerate the shaped balls for 1 hour to firm up and make them easier to dip.
- Prepare for Dipping: Remove cake balls from fridge and set at room temperature while melting the white chocolate.
- Melt Chocolate: Using a double boiler, gently melt the Ghirardelli white chocolate wafers until smooth and creamy, avoiding overheating.
- Dip Cake Balls: Using a fork, dip each chilled cake ball into the melted white chocolate, coating thoroughly on all sides.
- Remove Excess Chocolate: Lightly tap the fork on the edge of the pot to shake off any extra chocolate for a neat finish.
- Place and Garnish: Place the chocolate-coated cake balls back on the cookie sheet and immediately sprinkle with chopped walnuts for added crunch.
- Repeat Dipping and Garnishing: Continue dipping and garnishing all cake balls or until the melted chocolate is used up.
- Set the Coating: Allow the chocolate to fully harden at room temperature for about 15 minutes before serving or storing.
Notes
- Ensure the cake is completely cooled before crumbling to avoid a gummy texture when mixing with frosting.
- Adjust the amount of cream cheese frosting to achieve the right dough consistency—too little will be dry, too much will be sticky.
- Use a small ice cream scoop for uniform-sized cake balls to ensure even chilling and dipping.
- White chocolate can be melted in the microwave in short bursts if a double boiler is unavailable; just stir frequently to prevent burning.
- Store finished carrot cake balls in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Feel free to substitute walnuts with pecans or other nuts according to preference or allergies.
